Heat a pan with the oil, once its melted add the spring onion and sauté for 3 minutes then add the ginger, garlic and curry paste, stir for 30 seconds then add the chicken and tamari. Brown the meat then add the carrot, peppers and corn, stir well then pour over the coconut milk and cook for 15minutes until the chicken is cooked though.
While the curry is cooking, make the cauliflower rice. Grate the cauliflower or if you have a food processor chop it up roughly the place the chopped florets in the food processor and process for 20 seconds until it forms a rice like consistency. Steam this for 3 minutes with a pinch of salt.
Serve them together with some fresh lime and coriander.